Blueberry Crumb Coffee Cake
A moist, flavorful blueberry coffee cake with a crumb topping, perfect for breakfast, brunch, or a sweet snack with fresh or frozen blueberries and a tender crumb.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a small bowl, mix flour, baking powder, and salt to make the base.
- In a large bowl, cream softened butter and sugar until light and fluffy.
- Beat in the egg until well combined.
- Place blueberries in a bowl and dust with a small amount of flour.
- Toss blueberries to coat them with flour.
- Add the remaining flour mixture and milk alternately to the creamed mixture, mixing continually.
- Gently fold in the blueberries into the batter.
- Pour the batter into a greased baking dish.
- Sprinkle with crumb topping if desired.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the blueberries with raspberries or blackberries for a twist. If you don't have fresh blueberries, frozen ones work just as well; just don't thaw them before mixing. Ensure your butter is softened to room temperature for easier mixing, and consider adding a teaspoon of vanilla extract for extra flavor.
Serving Suggestions
Serve the blueberry crumb coffee cake warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a cup of coffee or tea, making it an excellent choice for brunch or a cozy afternoon snack. For a more substantial meal, consider serving it alongside a fresh fruit salad or a light yogurt.
Storage & Reheating
Allow the coffee cake to cool completely before storing. It can be kept in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to two months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Crumb Coffee Cake contains roughly 819 calories, with 5g protein, 57g carbohydrates, and 64g fat. It is a good source of iron (11% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1036mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries! Just make sure to toss them in a little flour before adding them to the batter to prevent them from sinking. There's no need to thaw them, as they will bake perfectly in the cake.
How can I make this recipe gluten-free?
To make this blueberry crumb coffee cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free. The texture may vary slightly, but it should still be delicious.
What can I add to enhance the flavor of the cake?
You can enhance the flavor by adding a teaspoon of cinnamon or nutmeg to the flour mixture for a warm spice note. Additionally, incorporating lemon zest or almond extract can elevate the cake's taste, making it even more delightful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).